PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
HOT PEPPER JELLY
We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
CERTO JALAPEñO JELLY
Create a spicy CERTO Jalapeño Jelly with some bell peppers, jalapeño peppers, fruit pectin and more. Serve your jalapeño jelly at the next dinner party!
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOT PEPPER JELLY
This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.
Provided by Jellyqueen
Categories Jellies
Time 25m
Yield 6 half pint jars
Number Of Ingredients 6
Steps:
- Chop peppers and put in blender with vinegar.
- Blend well and pour into large boiler.
- Add sugar and mix well.
- Bring mixture to a rolling boil and boil for 1 minute.
- Remove from heat, strain through sieve and return liquid back to a boil.
- Boil for 5 minutes.
- Remove from heat.
- Add Certo and food coloring quickly.
- Put into 6 (1/2 pint) jars and seal.
- I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
- Turn jar up correctly and allow to cool completely before storing.
- Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.
Nutrition Facts : Calories 797.2, Fat 0.1, Sodium 6.8, Carbohydrate 203, Fiber 0.6, Sugar 201.2, Protein 0.5
HOT-PEPPER LIQUID
Provided by Jonathan Reynolds
Time 15m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic and jalapeño, cover and cook until wilted, about 10 minutes. Add the remaining ingredients, stir well and heat to boiling. Simmer 5 minutes and strain into a bowl.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 450 milligrams, Sugar 2 grams, TransFat 0 grams
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
More about "hot pepper liquid recipes"
HOMEMADE HOT PEPPER SAUCE (BETTER THANK FRANK’S!)
From tjstaste.com
4.8/5 (35)Total Time 40 minsCategory CondimentCalories 14 per serving
- Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
- In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
- Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
HOT PEPPER JELLY RECIPE (FOR CANNING) • HEARTBEET KITCHEN
From heartbeetkitchen.com
4.6/5 (36)Category Canning & PreservingCuisine AmericanTotal Time 45 mins
- Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 1 minutes.
- Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary.
- Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
THE BEST JALAPEñO PEPPER JELLY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (49)Calories 689 per servingCategory Appetizer
- Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
- Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
- Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
- Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
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